A sumptuous combination of pan-roasted duck breast and foie gras is served with a confit dumpling, preserved apricots, and spiced yogurt, while tagliatelle is dressed up with chanterelles, squash blossoms, and puréed arugula. Chef Lee Hillson's lust-inducing menu takes its cues from Mediterranean cuisine, with contemporary flourishes. From its high ceilings to its luxurious appointments, the dining room is the best spot in Phoenix for an amorous tte-à-tte with someone special. But even if you're barely past your first date, dinner at T. With its stately Spanish colonial architecture and lush, manicured grounds, it's no wonder this elegant property is a popular wedding site. Just stepping foot on the grounds of the Royal Palms Resort & Spa is enough to make you swoon. Go now, before the spotlight on Binkley's shines even brighter. (Expect a whirlwind of amuses-bouches between courses, each one more clever than the last.) If we had to put our money on the next big regional contender for a James Beard award, this is it. And while you certainly won't be disappointed ordering à la carte, the four-, five-, and six-course tasting menus are the best way to get the full Binkley's experience. Meanwhile, his accomplished wife, Amy, the maitre d', runs the front of the house with grace.īased on what's seasonally available, the menu here evolves daily. That's no surprise, given his resumé, which includes stints working under chef Patrick O'Connell at Virginia's The Inn at Little Washington, as well as chef Thomas Keller at The French Laundry in Napa Valley. Chef Binkley's culinary brilliance reveals itself in obsessively sourced premium ingredients (with an emphasis on local and organic) and inventive flavor combinations, making every dish a mini-masterpiece. Despite its far-flung location in Cave Creek better known for biker bars and desert scenery it's become a must-visit for foodies across the Valley, not to mention pleasure-seeking visitors from the area's high-end resorts. In just a few short years, the reputation of chef-owner Kevin Binkley's eponymous fine dining establishment has risen to nearly legendary status, thanks to a combination of attentive, professional service, charming atmosphere, and above all, outstanding French-influenced contemporary cuisine that's both inspired and inspiring. There's no telling whether it'll be on the menu tomorrow. Hashino won't buy fish that's more than a few gasps out of the ocean, so go ahead and be adventurous. But for a truly thrilling meal, check out the list of specials, where you'll find more unusual offerings like sanma (mackerel pike), aji (Spanish mackerel), and ankimo (monkfish liver pate). Hashino has a rep for being ultra-picky about his seafood, and it shows in the freshness and quality of his creations.Įven old favorites, like salmon or yellowtail, are somehow more sublime here. All the better to get face time with talented chef Yasu Hashino, who co-owns the restaurant with Yoshi Natori, the founder of Yoshi's. As for the sushi bar here, it's a lot more intimate (that is, a lot smaller) than the standard kind and downright minuscule compared with the sleek expanses at Valley hot spots where the décor threatens to outdazzle the eats but that only makes the seats that much more desirable, as far as we're concerned. Other top-notch dishes from the sumibiyaki menu items cooked over fragrant binchotan charcoal include sea scallops wrapped in bacon, and tsukune, homemade chicken meatballs coated in a smoky-sweet sauce. Here, you get to grill it yourself at your table. This stylish, pocket-sized restaurant also happens to feature ultra-buttery wagyu, Japan's most sought-after, exquisite beef. Despite the name, sushi isn't the only reason to visit Yasu Sushi Bistro.
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